Japanese Cooking and Sake Live vol.1

Products used in "Japanese Cooking and Sake Live vol.1"  

Akemi's Secret Japanese Curry

 Ingredients for 3-4

 62g    Java curry roux (hot or medium hot)

(1/3 of a large pack serving 9)

 530g of the following in total

430g Water

30g    Dark chocolate

1 tbsp  Kimchee sauce

1 tbsp rapeseeds oil or sunflower oil

Method:

1. Peel the skin of potatoes and carrots, cut into bite size
2. Remove skin and ends of onions, finely chop
3. In a saucepan, add oil and sautee onions for 10-15 minutes over medium to low heat until they turn slightly transparent and light brown
4. Add carrots and potatoes, sautee over medium heat for 2 minutes
5. Add water and cook further for 15min with a lid (Remove lid and lower the heat as necessary when it starts boiling)
6. Add curry roux in small blocks to (5) and simmer for 2 min while stirring
7. Add chocolate and Kimchee sauce

Sake: Dewazakura Oka